Peanut Butter . . . I love it!

So, yesterday was National Peanut Butter Day, which of course is silly and superfluous but that’s not to say it’s a wonderful excuse for eating more peanut butter. I’m of the opinion that peanut butter is natures perfect food. Especially mixed with honey, molasses, maple syrup, and of course jam of any kind. When I think of cooking with peanut butter I usually go straight to cookies. I love me some peanut butter cookies. However, in light of the fact that I need to lose 25 pounds before my wedding in September, I decided to try to find another way to cook it and skip all of the calories.

Here’s what I came up with. Chicken Satay Stir Fry. It was so yummy I was giggling and D thought it was something special too. I didn’t follow a bottle of peanut sauce or recipe, instead used what I had in the fridge. The essential ingredients for an “Asian” or “Chinese” sauce are: Fish Sauce, Soy Sauce, Hoisen, Sesame Oil, Chili Sauce, and Rice Vinegar. It’s impossible to achieve the appropriate flavor in your sauces without fish sauce, believe me I’ve tried. You might wrinkle your nose as such stuff and I assure you, you DO NOT want to see how it’s made. Just trust me when I say you can’t make a Chinese/Asian sauce without it. I found mine at an Asian market in Kansas City but Whole Foods, World Market and probably Trader Joe’s sell it. Buy it and keep it in stock (it lasts forever).

I cut a large chicken breast into bite-size pieces, salt and pepper to taste and the juice of half a lemon. Brown the meat and set aside in oven to finish cooking on 225. Using any vegetables you like cook them until they are aldente then add back the chicken and half of the sauce. Toss until well coated and completely cooked. Serve on rice. I used snow peas, carrots, onions and red bell peppers.

Just putting this together is making me hungry again. Dang it. Enjoy and let me know if you try it.